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boneless sirloin steak kosher salt freshly ground black pepper white wine white wine vinegar shallot olive oil unsalted butter tarragon
Viewed: 11 - Published at: a year agoIngredients
- 1 1/2 lbs. boneless sirloin steak, 1-inch thick
- kosher salt
- freshly ground black pepper
- 1 cup dry white wine such as Chardonnay
- 2 Tbs. white wine vinegar
- 1 small shallot, minced
- 1 Tbs. olive oil
- 6 Tbs. unsalted butter (1 Tbs. set aside and the remaining 5 Tbs. cut into small pieces and chilled)
- 2 Tbs. finely chopped fresh tarragon
Method
- Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate.
- Combine wine, vinegar and shallot in a small saucepan and bring to a boil.
- Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
- Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat.
- When it's hot, add oil and reserved tablespoon of butter.
- When butter is melted, add steak and sear for one minute.
- Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer.
- Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
- Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare.
- Transfer steak to a platter and loosely cover with foil to keep warm.
- To finish sauce, put it through a fine strainer, pressing on shallots.
- Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce.
- Stir in tarragon to taste and season with salt and pepper.
- Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.
